Beef Boti Rice Platter

1. Cut the meat into 1½ inch cubes and set aside.
2. Mix all the remaining ingredients in a mixing bowl to create the marinade.
3. Add the meat to the marinade and store in an airtight container or a Ziploc bag overnight.
4. Place the meat on skewers, making sure not to overcrowd.

5. Preheat the grill to 450℉ and sear the kebab skewers for 3 minutes on each side.
6. Reduce the heat to 300℉ and cook the kebabs with the grill cover closed, for 6-8 minutes per side.
7. The kebabs are done when they reach an internal temperature of 160℉.

1. Rinse and soak the rice for 30 minutes.
2. Lightly crush all the whole spices in a mortar and pestle, then place them in a piece of cheesecloth to create a spice sachet.

3. Toast the slivered almonds, cut the mint into ribbons, and slice the dried apricots into thin slivers.
4. Dice the onions and saute them until they're a medium golden brown.
5. Add the garlic paste, salt and coriander powder and saute for 30 seconds.
6. Add 1 cup of water and the spice sachet, cover and simmer for 10 minutes on low heat to soften the onions.
7. Uncover, cook on high to allow all the water to evaporate, and then add the rice along with 1½ cups of water.
8. Cook on high until all but two tablespoons of water remain, and then sprinkle the rice with the saffron and the prepared apricots.
9. Cover the pot with foil, followed by the lid, and steam on the lowest setting for 15 minutes.

Uncover, fluff the rice, and garnish with the almonds and mint before serving.
place in serving dish, top with beef boti and salad.